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By Doug Rennie
8 ounces cream cheese
4 ounces jam
1 loaf bread (sandwich sliced)
5 eggs
½ cup heavy cream
1tsp pure vanilla
Optional – cinnamon to taste
Mix cream cheese and jam together with a fork in a medium mixing bowl until smooth. Spread mix onto bread making sandwiches, place finished sandwiches back into bag (will hold for 4 to 5 days in refrigerator). When ready to make toast, heat griddle to highest temperature. Whisk eggs and canned eggnog together. Pour into pie pan and dip sandwiches both sides to golden brown, sprinkle powdered sugar on top and serve hot. Serve with vanilla bean ice cream.
Serves 10
Chef Doug and Marla Rennie opened Just Rennie’s Cookie Company in Evansville, Indiana, after the enthusiastic popularity of the gourmet cookies made for their catering business. The Rennies now offer their unique, mounded cookies through mail order. Customizable gift boxes for two to 24 cookies are perfect for every occasion!